Enchiladas With Avocado Cream Sauce

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From it's what's for dinner. So delicious. This sauce is addicting. For a vegetarian version, substitute black beans for the chicken and vegetable for the chicken broth.

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Steps

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First make the avocado cream sauce: melt the butter in a skillet over medium high heat.

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Add the flour , whisking until golden and bubbly , about 2-3 minutes.

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Slowly whisk the broth into the flour mixture.

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Bring to a boil , then reduce heat to medium-low and simmer for 5 minutes.

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Stir in the sour cream , cumin , salt , garlic powder and pepper , whisking if necessary to remove any lumps.

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Remove from heat and transfer mixture to a blender or food processor.

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Add avocados , cilantro and lime juice , and pulse until smooth and well-blended.

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Season with additional salt or pepper if needed.

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In a large skillet , heat olive oil over medium-high heat.

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Add onion , poblano and jalapeno , and saute for 5-6 minutes until the onions are cooked and translucent.

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Remove from heat.

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To assemble the enchiladas , place a tortilla on a flat surface.

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Spread a tablespoon or two of the avocado sauce down the middle of the tortilla.

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Then layer on some of the vegetable mixture , shredded chicken an.

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Ingredients

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olive oil, onion, anaheim chilies, jalapeno pepper, flour tortillas, cooked chicken, monterey jack cheese, butter, flour, chicken broth, sour cream, cumin, salt, garlic powder, pepper, avocados, fresh cilantro, lime